Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Baking (sweet) / Rustic blood orange and pistachio galettes

Rustic blood orange and pistachio galettes

by Jeanne Horak on June 21, 2021 5 Comments in Baking (sweet), Dessert, Fruit, Recipes

Blood orange & pistachio galettes
Jump to Recipe Print Recipe

[Reading this in a feed reader like Feedly or Flipboard? Cooksister’s feed is being updated to https://www.cooksister.com/feed – please resubscribe in your reader of choice!]

When people start getting wistful about the “good old days” and how thing were so much better when they were young/before the world wars/before the Rolling Stones were born, I always inwardly roll my eyes.  Because if you stopped to think for about 30 seconds you would realise that things are, for the vast majority of the world’s population, better than they were a century ago.  Some deadly diseases have been totally eradicated (so long, smallpox!) and we have antibiotics so that we seldom die of simple strep throat or UTIs. Anaesthetic is a thing.  Slavery is universally illegal (although modern slavery is unfortunately still a dirty secret). Tolerance towards people of different races, gender identities, sexual orientations and disabilities has never been higher.  The vast majority of people in the world now live in some form of democracy and have the right to vote (in 1900 only TEN countries were democracies). Education for all children is generally accepted as essential (if not a basic human right). Oh – and human rights are a thing.  But I don’t launch into this list as I roll my eyes.  All I say to counter the “good old days” argument is: “We. Have. Google.”

Sliced blood oranges

 

Oh Google, how did I live before you? You tell me the name of that actor in a movie whose name I can’t quite place; or who sang that 1980s song that I only remember one line of lyrics from; or how to fix my wifi router.  How else would I know what the lifecycle of the common mayfly looks like; or why my boiler makes funny noises; or what the capital of Guinea Bissau is. But I also love how Google’s autocomplete function provides a mini barometer of what other people are curious about and makes us feel less alone in our ignorance.  For instance, if you start typing “how to stop p…” into Google, the first thing that pops up as a suggestion is “how to stop procrastinating”.  Not only does this make me feel less alone in my struggle with procrastination, but the fact that there are over 7 million results means I have limitless opportunity to browse them, thereby elevating my browsing time to a justified search for self-improvement rather than what it really is – more procrastination!

 

Blood orange & pistachio galettes

 

I am mortified to say that this wonderful recipe for a rustic blood orange and pistachio galette has been in my drafts folder since the start of the blood orange season… about three months ago. Why? Procrastination. The word comes from two Latin words pro and crastinat, literally translating to “belonging to tomorrow”, and it means putting off or delaying something until tomorrow… or the next day… or some unspecified time in the future. It is a fairly universal human failing – but why do we do it? Everyone’s reasons are slightly different but it could be down to:

  1. Perfectionism and fear of failure (waiting for all conditions to be perfect before you start a task; or preferring to put off rather than doing a less than perfect job)
  2. Inability to prioritise (or rather, a manifestation of present bias, our natural tendency to prioritize short-term needs like rearranging the sock drawer ahead of long-term ones like writing a thesis to get a degree)
  3. Being overwhelmed by the size of the task (focusing on how hard it will be to write a book rather than thinking how easy it is to write a page)
  4. Not setting realistic, achievable (or any!) goals (saying that you are going to “get fit” rather than setting a goal of exercising 3 times per week)
  5. Distraction (let me just check my Instagram before I finish this sentence…)

Do you recognise yourself in any of the statements above? I would definitely say 2 and 5 best describe my personal procrastination gremlins. But there is an increasing tendency among psychologists to view procrastination not as a lack of self-control or a time management issue but as a form of non-physical self-harm that we use to cope with negative emotions around a task. If you think about it, procrastination is hardly ever something that happens without our knowing it. On the contrary: we are aware that we are putting off doing a task; we are aware that there will be negative consequences – but we do it anyway as a way of trying to manage challenging emotions like boredom, anxiety, insecurity, frustration, resentment or self-doubt. We procrastinate when we prioritise managing these negative emotions over completing the task.

 

Blood orange and pistachio galette sliced

 

So fighting our tendency to procrastinate does not come down to downloading another time management app, but to managing our negative emotions and finding ways to work with rather than against out natural tendencies so as to make completing the task seem more desirable than putting it off. One strategy is to remove all obstacles to beginning/completing the task (or putting obstacles in the way of your favourite procrastination activities). For example, I can often waste an hour dithering and coming up with excuses why today is not the right day to go for a run. But if I get up and put my running clothes on before I even leave my bedroom, the chances of my procrastinating and avoiding a run are massively reduced. Once I am dressed for running, it seems easier just to go for a run than changing out of my running clothes. Another strategy when you feel yourself procrastinating is to say “I am not going to start this task, but if I were to, what would be the one thing I would do today?” This is often something as insignificant as making a phone call – and when you verbalise that, it seems a lot more achievable and you are likely to say “OK, I think I can manage one call before I alphabetise my CD collection”. With my running, I often say I don’t want to run today but if I were to, I would just run 1km. Just 500m away from my house and 500m back.  And by the time I get to 500m from my house, 99% of the time I think it would be a waste to turn around now and I end up running 5km.

A galette (from the Norman gale or “flat cake”) is a catch-all French term for a number of round, flat pastry dishes – you may know the galette Bretonne (a savoury filled buckwheat pancake popular in Northern France) or the galette de rois (“king cake” made of layers puff pastry and an almond filling baked for Epiphany in January).  But my favourite incarnation of the galette is as a free-form open tart, consisting of a circle of pastry topped with thinly sliced sweet or savoury ingredients and with the edges folded or crimped over to keep the filling in.  I love them not only because they are delicious, but also because their free form means that my lack of precision technical baking and decorating skills are no barrier to a delicious result. Blood oranges are a mutation of the common… erm, orange orange and depending on the variety and growing conditions, their flesh can range from uniformly deep blood red to delicate streaks of crimson.  They are slightly sweeter than most other oranges with a slight raspberry flavour and I love that you never know until you slice into them just how red they are going to be. My procrastination in posting this recipe means that you may no longer be able to find blood oranges in the shops but this recipe works equally well with any sweet orange – Jaffa oranges make a good substitute.  I served mine simply with crushed pistachios and clotted cream but vanilla ice-cream, creme fraiche or whipped cream with a touch of orange liqueur would all work perfectly.

 

Blood orange and pistachio galettes with clotted cream

 

If you love blood oranges, you should also try:

  • 3-ingredient blood orange posset
  • fennel and blood orange salad with toasted pistachios
  • blood orange & Cointreau upside down cake
  • caramelised blood orange and halloumi salad

 

5 from 6 votes
Blood orange & pistachio galettes
Print
Blood orange and pistachio galettes
Prep Time
20 mins
Cook Time
30 mins
Chill time
30 mins
Total Time
1 hr 20 mins
 

These rustic blood orange and pistachio galettes combine the sweetness of blood oranges with the a deliciously nutty pistachio frangipane on a free-form pastry base that's as easy to make as it's delicious!

Course: Dessert
Cuisine: French
Keyword: citrus, easy, fruit, galette
Author: Jeanne Horak
Ingredients
FOR THE PASTRY
  • finely grated zest of 1 blood orange
  • 200 g plain flour, plus some or dusting
  • 100 g butter, cubed
  • 50 g caster sugar
  • 1 egg, separated
  • 1-2 Tbsp iced water
FOR THE FILLING
  • 50 g ground pistachio kernels
  • 50 g butter
  • 50 g caster sugar
  • 6 small blood oranges
TO SERVE
  • handful pistachio kernels, lightly
  • clotted cream
Instructions
  1. Finely grate the zest of one blood orange and set aside. Keep the orange for the filling.

  2. Using the tips of your fingers, rub the cubed butter into the flour (or pulse them together in a food processor) until the mixture resembles fine breadcrumbs. Add the orange zest, 50g of sugar, the yolk of the separated egg and 1 Tbsp of the iced water. Mix (or pulse in the food processor) until the dough just comes together. Add the other Tbsp of water if it is still too dry to come together.

  3. Transfer the mix to a lightly floured surface and work gently into a dough. Flatten into a disc, wrap in clingfilm and refrigerate for at least 30 minutes.

  4. Preheat the oven to 220C (200C fan assisted) and line a large baking tray with baking paper.

  5. Peel and thinly slice all the oranges (including the one you zested). Make sure to remove as much of the bitter pith as possible.

  6. Place the ground pistachio kernels, 50g of butter and 50g of caster sugar in a mixing bowl and using an electric mixer, whisk the mixture until creamy and pale (about 5 minutes).

  7. Remove the dough from the fridge, unwrap and transfer to a lightly floured surface. Roll the dough out into a rough circle 30cm in diameter (or divide the dough into two and roll out into two circles 15cm in diameter).

  8. Carefully transfer the rolled dough to the baking tray and spread evenly with the pistachio mixture, leaving a 4cm border all round. Lay the orange slices on top of the pistachio mix, overlapping each slice slightly.

  9. Fold the edge of the pastry up and slightly over the filling to create a crust. Brush the crust with the reserved egg white and bake in the preheated oven for 25-30 minutes or until the crust starts turning golden.

  10. Remove from the oven and allow to cool before slicing. Serve lukewarm or at room temperature, topped with a handful of lightly crushed pistachio kernels and a dollop of clotted cream.

 

Make sure you never miss a recipe – sign up to receive a free e-mail alert whenever I publish a new post!

Other platforms where you can follow me are Facebook, Instagram, Pinterest, Twitter, Bloglovin and Yummly.

Pin this recipe to your Pinterest board so you can find it later:

 

More deliciousness for you!

  • Barbecued salmon with blood oranges and capersBarbecued salmon with blood oranges and capers
  • Caramelised blood orange, halloumi and pistachio saladCaramelised blood orange, halloumi and pistachio salad
  • Blood orange and Cointreau upside-down cakeBlood orange and Cointreau upside-down cake
  • Blood orange & beetroot salsa with pan-fried salmonBlood orange & beetroot salsa with pan-fried salmon

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Cauliflower steak Welsh rarebit
Festive roast lamb with pomegranate glaze »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Olive says

    July 4, 2021 at 2:45 pm

    Simply wonderful. I am drooling just by going over this lovely recipe. Looks really delicious.

    Reply
  2. Beth says

    July 4, 2021 at 4:08 pm

    Oh wow! This was amazing and out of this world delicious! These are a great combination and so flavorful! Excited to make this again!

    Reply
  3. Dannii says

    July 4, 2021 at 4:40 pm

    I love anything with blood orange, so these sound perfect to me. They look stunning too

    Reply
  4. Claudia Lamascolo says

    July 4, 2021 at 8:25 pm

    I love these flavors and that crust looks divine!

    Reply
  5. Anaiah says

    July 4, 2021 at 8:29 pm

    Oh, what a perfect combination of blood orange and pistachios in this galette! It was so delicious and turned out beautifully. I always love making edible art!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Oxtail and red wine potjie
Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Gem squash 101: how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
Jan Ellis pudding - a classic South African dessert

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT